Butternut, Basil and Roast Onion Pasta
Equipment you will need: 1 Roasting tin, 1 Saucepan
Pre-heat the oven to 180°C
Peel and chop the butternut squash and place in a roasting tin. Peel and slice the red onion and garlic, add to the same roasting tin with the drizzle of sunflower oil. Season well with salt and pepper, sprinkle the ground coriander and grated lemon zest. Roast in the oven for 25 minutes (Butternut squash is soft).
Five minutes before the butternut squash is ready to come out of the oven, bring a pan of water to the boil and add a pinch of salt. Drop in the gluten free pasta, when ready, strain.
Chop the basil and mix with the olive oil, lemon juice and seasoning.
Remove the butternut squash mixture from the oven and stir through the cooked gluten free pasta. Drizzle over the basil dressing and serve with the goat’s cheese crumbled over.
1 butternut squash
1 red onion
1 clove of garlic
1 tablespoon of sunflower oil
Pinch of salt
Pinch of black pepper
1 teaspoon ground coriander
100g goats cheese
250g gluten free pasta
2 tablespoons of olive oil
Juice of half a lemon